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Wednesday, August 14, 2013

Summer Vegetables Make a Stir-Fry Sensation

Janet Groene’s
Succotash Supper
    This short-cut supper starts with fresh, summer vegetables and ends with your choice of meat, fish or tofu. Cut up everything ahead for a quick stir-fry that comes together in minutes.

Medium onion, cut in crescents
2 tablespoons canola oil
1 teaspoon minced garlic
Medium green, red or yellow  bell pepper, seeded and cut in strips
1 medium yellow squash, cut in half lengthwise and sliced
1 cup sliced okra OR
1 cup baby lima beans, fresh or thawed
Kernels cut from 2 ears fresh sweet corn
1 teaspoon sugar
1 pound cooked meat or meat substitute*
Salt, pepper
    In a roomy skillet or wok, sizzle onion in hot oil and keep stir-frying over high heat as you add garlic and vegetables. When vegetables are crisp-tender, keep heat high as you stir in sugar and meat or substitute until it’s hot.  Season to taste. Serve at once. Serves 4.

* Fully cooked choices such as cut-up smoked sausage, unbreaded chicken bites, ground meat crumbles or thawed, de-veined, tail-off shrimp. Diced firm tofu can also be used.

See more of Janet Groene’s RV-ready recipes at

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